One of The Three Classics at Ibens—always on the menu. The herring is properly cured; the onion is sharp. This is the traditional opening smørrebrød at a place that respects tradition but doesn't fetishize it.
Tips from diners
Always on the menu. The herring is briny and the dill is fresh. A solid traditional choice.
The house special—a combination of pickled elements and crispy bacon. Multiple reviews note the balance of vinegar, salt, and smoke. This is one of The Three Classics and represents Iben's approach to smørrebrød: respecting tradition while introducing personal touches.
Tips from diners
The house special among The Three Classics. The pickled elements are what make Iben's approach unique.
Iben's signature dish and the most popular item on the menu. The prawns are hand-peeled in-house daily; the egg is organic; the tarragon mayo is made fresh. Multiple reviews across 300+ ratings note this is the dish that makes people queue out the door. The combination of tender shrimp, creamy mayo, and soft egg is why the 4.9-star rating exists.
Tips from diners
This is why Ibens is rated 4.9 stars. The hand-peeled shrimp and homemade tarragon mayo are the heart of this place.
A seasonal rotation. The herring is cured in-house; the apple adds brightness and tartness. This is a riff on traditional karrysild done Iben's way—lighter, fresher, less mayo-heavy.
Tips from diners
A great second option if you start with plain herring. The apple and curry combination is brighter than traditional versions.
A seasonal rotation option. The salmon is smoked in-house; the dill cream is made fresh. Reviewers note this appears depending on ingredient availability. It's lighter than the shrimp but equally well-executed.
Tips from diners
If Iben has smoked salmon that day, order it. The dill cream is silky.
Ibens Smørrebrød holds the distinction of being Denmark's smallest smørrebrød restaurant, run by chef Iben out of a tiny storefront across from Nyboder. With more than 300 reviews and a consistent 4.9-star rating, it's Copenhagen's best-reviewed smørrebrød destination. The menu is limited and focused: The Three Classics (herring, egg and prawns, and a house special) are always available; the rest rotates with seasons and ingredient availability. Every shrimp is hand-peeled; every smørrebrød is made to order. This is smørrebrød as craft, not convenience.
Book ahead, especially Friday–Sunday. The space is tiny—seating is limited and they often fill. Walk-ins possible but expect to wait.
Monday–Friday 11:00–16:00 only. Arrive early (11:00–12:00) for the shortest wait and freshest selection.
The menu is limited by design—no more than 5–6 options on any day. This is intentional. Everything is made to order, fresh.
Can order online for pickup or delivery. The smørrebrød travels reasonably well if you're eating within the hour.
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